Cheese monger's toasted cheese sammy
Photo by Jason Burges
- For our toasted cheese sandwiches we tend to use proper Swiss cheeses - Raclette, Gruyere or Appenzeller.
- We lay slices on our own Ciabatta and toast under the grill (cheese side only) until just melting (not brown).
- Add some locally grown salad including fresh herbs and Fergus Henderson's St John chutney, which we make up every week.
- Put both halves together and voila, a wonderful hot cheese sandwich.